Pumpkin Alfredo

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Winter is officially here.  It has snowed 2 days this week, one of which left snow on the ground.  If I haven’t said it before I HATE the cold and HATE the snow.  They just don’t work for me.  That’s why this weeks theme is perfect for me!  This Sunday we’re squashin’ winter and sharing sweet and savory recipes for all kinds of winter squash.

Pumpkin Alfredo from Hezzi-D's Books and Cooks

I immediately knew I wanted to make something with pumpkin.  Ever since I started cooking with fresh pumpkins this summer I haven’t stopped!  There was one recipe I’ve been hoping to try but hadn’t yet gotten around to so this was the perfect opportunity.   I’ve been loving savory pumpkin dishes, especially pasta dishes so when I saw this pumpkin alfredo I was sold.

Pumpkin Alfredo is rich and creamy!

The sauce is simple and delicious with pumpkin, spices, half and half, and Pecorino Romano cheese.  The original recipe called for it to be served over top of tortellini but that was a little too much cheese overload for me so I just served it over top of pasta.  It’s so rich and creamy and is perfect for squashing winter!

Pumpkin Alfredo (adapted from I Was Born to Cook)
1 lb. pasta, cooked and drained, reserving 1/2 cup of pasta water
1 T. butter
1 shallot, minced
3 garlic cloves, minced
1/2 c. fresh pumpkin puree
1/2 t. sage
1/2 t. nutmeg
1 c. half and half
1/4 c. grated Pecorino Romano cheese
3/4 t. salt
1 t. black pepper

1.  In a large skillet melt the butter over medium heat.  Once it is melted add in the shallot and garlic and cook for 1-2 minutes.

2.  Add in pumpkin, sage, and nutmeg.  Cook for about 1 minute.

3.  Stir in the half and half, stirring well, and bring to a boil.  Immediately reduce heat and simmer for 10 minutes, stirring occasionally.

4.  Stir in the Pecorino Romano, salt, and pepper.  Cook for 1-2 minutes.  Add in the pasta and toss to coat.  Stir in reserved pasta water as needed to thin out the sauce.

5.  Serve hot with additional grated Pecorino Romano cheese and chopped parsley.

Pumpkin Alfredo


  1. What a beautiful recipe, Heather! There is nothing like a big bowl of pasta to ward off the cold and wet, and the addition of pumpkin puree to Alfredo sauce is inspired!

  2. What a great recipe! And I’ll trade place with you. I love snow, and have been pining for some sign of winter here. We were even in the mountains this week, and there was almost no snow to be had. Love using the pumpkin in the alfredo. Not enough people use pumpkin I think, and it’s a wonderful squash to work with!

  3. SNOW???? Say it ain’t so??? We’re having tornadoes and thunderstorms…it’s just crazy. I have a feeling we’ll be back to cold soon enough. I love your pumpkin alfredo…so creamy and wonderful!

  4. This looks wonderfully comforting. We had some snow here this week too, but it has since melted and now we’re expecting thunderstorms. Crazy weather. I talk about moving to CA constantly, and hope it’s around the corner. I hate winter and snow too.

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